Red Velvet Rose Sandwich Cookies are a lovely treat that catches your eye with their beautiful red color and delicate rose shape. These cookies have a soft, cake-like texture with a hint of cocoa, all sandwiched around a creamy, sweet filling that feels just right. They look extra special, making them perfect for sharing or gifting to friends and family.
I love making these cookies when I want something a little different than the usual sugar or chocolate cookie. The red velvet flavor is subtle but enjoyable, and the rose shape makes the whole baking process feel a bit more fun and special. Plus, filling them with a smooth cream cheese or buttercream filling adds a nice touch of sweetness without being too much.
My favorite way to enjoy these is with a warm cup of tea or a glass of milk. They make a charming snack during afternoon breaks or a beautiful finish to a dinner party. If you want the cookies to look extra perfect, try piping the filling carefully and chilling them a bit before serving. These cookies never fail to bring smiles, and I always find myself wanting to make them again soon!
Key Ingredients & Substitutions
Red Food Coloring: This gives the red velvet its signature look. You can use gel coloring for a more vivid shade without adding extra liquid. If you prefer not to use food coloring, beet juice powder is a natural alternative, though it may affect flavor slightly.
Cocoa Powder: Unsweetened cocoa adds just a hint of chocolate flavor. Dutch-processed cocoa works well here, but natural cocoa powder is fine too.
Buttermilk: It keeps the cookies tender and adds a slight tang. You can easily make a substitute by adding 1 teaspoon lemon juice or white vinegar to ¼ cup milk. Let sit for 5 mins before using.
Cream Cheese Filling: Cream cheese mixed with butter and powdered sugar creates a smooth, flavorful filling. For a dairy-free option, try using vegan cream cheese and margarine instead.
How Can I Pipe Perfect Rose-Shaped Cookies?
Creating the rose shape can seem tricky, but with a few tips, you’ll get beautiful cookies:
- Use a piping bag fitted with a large closed star or rose tip for distinct petals.
- Start in the center and pipe a small swirl, then continue piping outward in a circular motion to form petals.
- Keep steady pressure on the bag for even dough flow, and don’t rush—take your time to build each rose.
- Practice piping on parchment paper before working on your baking sheet to get comfortable with the motion.
- Make sure your dough is soft enough to pipe smoothly but not too soft to lose shape. Chill briefly if it feels too warm.
Equipment You’ll Need
- Piping bag with a large star or rose tip – I suggest this so you can pipe the intricate rose shapes easily.
- Baking sheet with parchment paper – to prevent sticking and make transferring the piping shapes simple.
- Electric mixer – for creaming the butter and sugar and mixing the filling smoothly.
- Mixing bowls – one for dry ingredients, one for wet, and a small one for the cream cheese filling.
- Measuring cups and spoons – to ensure accuracy with your ingredients.
- Cooling racks – to let the cookies cool completely before assembling.
Flavor Variations & Add-Ins
- Swap cream cheese for mascarpone or buttercream for a different filling flavor or texture.
- Add a hint of vanilla or almond extract to the dough for extra flavor depth.
- Mix in crushed nuts, like pistachios or pecans, into the dough for a crunchy surprise.
- Use white or pink food coloring instead of red for a softer, pastel look that’s just as festive.
Red Velvet Rose Sandwich Cookies
Ingredients You’ll Need:
For the Red Velvet Rose Cookies:
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring
- 1 teaspoon white vinegar
- ¼ cup buttermilk (or substitute with ¼ cup milk + 1 teaspoon lemon juice)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 8-10 minutes to bake. Allow extra time for the cookies to cool completely and for chilling after assembly—about 30 minutes. Overall, plan for roughly 1 hour from start to delicious finish.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients
Whisk the flour, cocoa powder, baking soda, and salt together in a bowl. Set aside while you prepare the wet ingredients.
2. Cream the Butters and Sugars
Using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3-4 minutes).
3. Add the Wet Ingredients
Beat in the egg until fully mixed. Then add vanilla extract, red food coloring, and white vinegar. Mix to combine.
4. Combine Dry and Wet Ingredients
Alternately add the dry ingredients and buttermilk to the wet mixture, mixing on low speed just until combined. Try not to overmix to keep the cookies tender.
5. Prepare for Piping
Transfer the cookie dough into a piping bag fitted with a large closed star or rose tip.
6. Pipe the Rose Shapes
Line a baking sheet with parchment paper. Pipe the dough into rose shapes by starting at the center and swirling outward to create petals. Make sure each rose’s base is flat and roughly circular to form a sandwich.
7. Bake and Cool
Preheat the oven to 350°F (175°C). Bake the cookies for 8-10 minutes, or until set but not browned. Let the cookies cool completely on wire racks before filling.
8. Make the Cream Cheese Filling
Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, then beat until light and fluffy.
9. Assemble the Sandwich Cookies
Pipe or spread a generous amount of the cream cheese filling onto the flat side of one cookie. Carefully press another cookie on top to create a sandwich.
10. Chill and Serve
Place the assembled cookies in the fridge for 20-30 minutes to firm up the filling before serving. Then enjoy!
Can I Use Frozen Butter for the Cookie Dough?
It’s best to use softened butter at room temperature for this recipe so the sugars cream well and the dough pipes smoothly. If your butter is frozen, thaw it in the fridge overnight or at room temperature until soft but not melted.
Can I Make These Cookies Ahead of Time?
Absolutely! You can bake the cookies a day ahead and store them in an airtight container at room temperature. Assemble and fill them with cream cheese filling just before serving for the freshest taste.
How Should I Store Leftover Sandwich Cookies?
Store leftover sandwich cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for a few minutes before enjoying—they’ll still be delicious!
What’s a Good Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix ¼ cup of milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding to the dough—this mimics buttermilk’s acidity for tender cookies.